Pan-Roasted Swordfish

We all know the rule – fish pairs with white wine. But what is so fun about rules is that we can break them! Which is why we here at Carr prefer our fish with a side of 2013 Carr Syrah from Morehouse Vineyard. The peppercorn butter adds depth to an already heartier type of fish, creating the perfect meal for Syrah.

Pan-Roasted Swordfish
with Peppercorn Butter

Ingredients:

¼ c. (1/2 stick) butter

2 tsp. chopped fresh parsley

1 garlic clove, minced

½ tsp. ground mixed peppercorns

½ tsp. grated lemon peel

1 tbsp. olive oil

4 swordfish fillets (about 6 ounces each)

Salt and peppercorns to taste

Directions

1. Preheat oven to 400°F. Mash butter, parsley, garlic, mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.